Contains: Eggs, nightshades, gluten/wheat, dairy. Is: Vegetarian.
For this recipe I used wheat tortilla wraps, and I warmed them in the skillet. I have no clue why, but I just can’t get myself to eat and enjoy a COLD wrap of any style. I just cannot enjoy it. If you do prefer them that way, go do you.
I ended up folding it over like one would do a quesadilla, but you could also form this into a cone and consume that way. You’d probably need less ingredients to fill it that way, however.
This is not a quick morning before work/school breakfast – although it could be if you prepare the eggplant the night before, re-heating (if desired) in the morning prior to layering in. .
Prep Time: 20 minutes.
Cook Time: 20 minutes.
Rest Time: None needed.
Serves: 1 tortilla per person.
Cuisine: Dunno, I made this up.
Leftovers: Probably, but there will be textural changes.
Eggplant/Aubergine Breakfast Tortilla with Egg, Cabbage, and Sprouts
- 1 small eggplant / aubergine (you may not end up using the whole thing).
- Salt (for drawing out bitterness and moisture from the eggplant, not as much needed if using most Asian varieties)
- Cooking oil. (I used a 1:1 ratio of butter to olive oil.)
- 1 – 2 eggs, beaten.
- 2-3 ounces of thin sliced shredded white (green?) cabbage.
- 1 large tortilla – or other wrap material.
- 1-2 ounces of soft goat cheese. (I used a garlic-infused goat cheese – add a little garlic powder when you add the nutmeg, should you not have garlic-infused goat cheese). The cheese is optional if you don’t do dairy.
- 1 green onion / scallion, chopped.
- A good handful of sprouts. (I used pea sprouts, chopped into approximately 1.5 – 2 inch lengths.)
- 1/8th or so ground nutmeg.
- Ground pepper to taste.
- Juice of one-half lime.
Start by slicing the eggplant into thin sections, longitudinally. You may discard the outer skin layer from the first slice. (If it is a small eggplant, you may need three slices – a larger one you might use two or even one slice. If it is a big eggplant, go ahead and slice it horizontally if desired…) Reserve the rest of the eggplant for something else that you will cook at some point later that day (lemon juice may be in order to preserve the cut portion of it).
Place the eggplant in a bowl and add salt to both sides of the slices, stirring with your hand. Set aside for at least 20 minutes.
Meanwhile you may as well prep everything else.
Then, take the slices, and rinse them, to remove excess salt and to remove the water and bitterness the salt has leached out. Then place in a medium-temperature skillet with your cooking oil/butter, side by side. Top with a sprinkle of ground nutmeg, and allow to cook for approximately 5 minutes per side. Add a little more nutmeg when flipping the slices. Remove, set aside, and add the cabbage. Stir this for about 2-3 minutes, before adding the egg to the cabbage. Gently scramble the eggs in with the cabbage, until the eggs are nearly done. Remove all this from the skillet, set aside.
If more butter (or oil) is needed, add that in. Lay in your tortilla, and gently fry it on both sides. If the tortilla starts to puff up, you are running a little too hot – reduce heat and use the tines of a fork to deflate the tortilla.
Add the eggplant to one side of the tortilla,, as illustrated above. Atop that, add the egg and cauliflower mixture, and top that with the cheese. Then grind black or white pepper atop this. Fold the un-decorated side of the tortilla over the side with the eggplant etc. Allow to cook 3 or 4 minutes, topping with sprouts while it cooks.
Plate and serve! Makes for a hearty and nutritious breakfast!
(For two: set up two skillets and double all ingredients – or serve one at a time, with your mise in place including additional eggplant ready for the second.)
(You will notice in the top photo I also pan fried the extra cabbage to the side. I got a bit enthusiastic in my slicing! More veggies for breakfast, fine by me!)
Linking to the following parties:
Fiesta Friday, with co-host Jhuls @ The Not So Creative Cook.